The study was carried out from September 2021 to February 2022 to assess good hygienic handling practices and microbial load of meat and its contact surfaces in butcher shops in Bedele town. To demonstrate this, samples for laboratory analysis were taken from all 25 butcher shops and 40 butchers were administered with study questionnaires in the area. All microbiological samples were inoculated to general and different differential and selective media for bacterial counting. Data were analyzed using IBMSPSS statistics 20 version using descriptive statistics and one way ANOVA. A total of 125 samples from Meat cutting boards, Hands, Knives and Meat hanging hooks and meat were collected and analyzed for total viable counts and obtained as 6.44 ± .67log10/cm2, 6.12 ± .66log10/cm2, 6.08 ± .87log10/cm2, 6.20 ± .86log10/cm2 and 6.26 ± .87log10/g in that order. A mean counts for Enterobacteriaceae, total E. Coli and total Staphylococcus counts were 5.32 ± .65log10, 5.19 ± .86log10 and 5.05 ± .75log10 respectively. From surveyed 25 butcher shops, none of them had refrigerator and cleaned the butcher shop surfaces using sanitizers and disinfectants. About 67.5% of butchers wore white coat always at work and 52.5% butcher men had no head cover and the rest wore sometimes. None of butcher shops had separate cashier and only 42.5% of butchers had valid health certificate and follow medical checkup at six months interval. There was no set time for cleaning frequency in all butcher shops. Majority of butcher shops surfaces and workers protective clothes were found to be poor. The result indicated that, butchers activities and all meat contact surfaces might have served as sources of contamination. Hence, rigorous management practice and good hygienic practices should be introduced in order to heighten the overall safety and hygienic quality of meat.
| Published in | International Journal of Food Science and Biotechnology (Volume 7, Issue 3) |
| DOI | 10.11648/j.ijfsb.20220703.15 |
| Page(s) | 78-88 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Beef, Microbial Load, Beef Contact Surface, Enterobacteriaceae, Butcher Shops, Bedele
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APA Style
Amanu Nuguse, Shimelis Mengistu, Dinaol Belina. (2022). Assessment of Good Hygienic Handling Practices and Microbial Load of Meat and Its Contact Surfaces in Bedele Town, Buno Bedele Zone, South West Ethiopia. International Journal of Food Science and Biotechnology, 7(3), 78-88. https://doi.org/10.11648/j.ijfsb.20220703.15
ACS Style
Amanu Nuguse; Shimelis Mengistu; Dinaol Belina. Assessment of Good Hygienic Handling Practices and Microbial Load of Meat and Its Contact Surfaces in Bedele Town, Buno Bedele Zone, South West Ethiopia. Int. J. Food Sci. Biotechnol. 2022, 7(3), 78-88. doi: 10.11648/j.ijfsb.20220703.15
AMA Style
Amanu Nuguse, Shimelis Mengistu, Dinaol Belina. Assessment of Good Hygienic Handling Practices and Microbial Load of Meat and Its Contact Surfaces in Bedele Town, Buno Bedele Zone, South West Ethiopia. Int J Food Sci Biotechnol. 2022;7(3):78-88. doi: 10.11648/j.ijfsb.20220703.15
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Download@article{10.11648/j.ijfsb.20220703.15,
author = {Amanu Nuguse and Shimelis Mengistu and Dinaol Belina},
title = {Assessment of Good Hygienic Handling Practices and Microbial Load of Meat and Its Contact Surfaces in Bedele Town, Buno Bedele Zone, South West Ethiopia},
journal = {International Journal of Food Science and Biotechnology},
volume = {7},
number = {3},
pages = {78-88},
doi = {10.11648/j.ijfsb.20220703.15},
url = {https://doi.org/10.11648/j.ijfsb.20220703.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220703.15},
abstract = {The study was carried out from September 2021 to February 2022 to assess good hygienic handling practices and microbial load of meat and its contact surfaces in butcher shops in Bedele town. To demonstrate this, samples for laboratory analysis were taken from all 25 butcher shops and 40 butchers were administered with study questionnaires in the area. All microbiological samples were inoculated to general and different differential and selective media for bacterial counting. Data were analyzed using IBMSPSS statistics 20 version using descriptive statistics and one way ANOVA. A total of 125 samples from Meat cutting boards, Hands, Knives and Meat hanging hooks and meat were collected and analyzed for total viable counts and obtained as 6.44 ± .67log10/cm2, 6.12 ± .66log10/cm2, 6.08 ± .87log10/cm2, 6.20 ± .86log10/cm2 and 6.26 ± .87log10/g in that order. A mean counts for Enterobacteriaceae, total E. Coli and total Staphylococcus counts were 5.32 ± .65log10, 5.19 ± .86log10 and 5.05 ± .75log10 respectively. From surveyed 25 butcher shops, none of them had refrigerator and cleaned the butcher shop surfaces using sanitizers and disinfectants. About 67.5% of butchers wore white coat always at work and 52.5% butcher men had no head cover and the rest wore sometimes. None of butcher shops had separate cashier and only 42.5% of butchers had valid health certificate and follow medical checkup at six months interval. There was no set time for cleaning frequency in all butcher shops. Majority of butcher shops surfaces and workers protective clothes were found to be poor. The result indicated that, butchers activities and all meat contact surfaces might have served as sources of contamination. Hence, rigorous management practice and good hygienic practices should be introduced in order to heighten the overall safety and hygienic quality of meat.},
year = {2022}
}
TY - JOUR T1 - Assessment of Good Hygienic Handling Practices and Microbial Load of Meat and Its Contact Surfaces in Bedele Town, Buno Bedele Zone, South West Ethiopia AU - Amanu Nuguse AU - Shimelis Mengistu AU - Dinaol Belina Y1 - 2022/09/27 PY - 2022 N1 - https://doi.org/10.11648/j.ijfsb.20220703.15 DO - 10.11648/j.ijfsb.20220703.15 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 78 EP - 88 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20220703.15 AB - The study was carried out from September 2021 to February 2022 to assess good hygienic handling practices and microbial load of meat and its contact surfaces in butcher shops in Bedele town. To demonstrate this, samples for laboratory analysis were taken from all 25 butcher shops and 40 butchers were administered with study questionnaires in the area. All microbiological samples were inoculated to general and different differential and selective media for bacterial counting. Data were analyzed using IBMSPSS statistics 20 version using descriptive statistics and one way ANOVA. A total of 125 samples from Meat cutting boards, Hands, Knives and Meat hanging hooks and meat were collected and analyzed for total viable counts and obtained as 6.44 ± .67log10/cm2, 6.12 ± .66log10/cm2, 6.08 ± .87log10/cm2, 6.20 ± .86log10/cm2 and 6.26 ± .87log10/g in that order. A mean counts for Enterobacteriaceae, total E. Coli and total Staphylococcus counts were 5.32 ± .65log10, 5.19 ± .86log10 and 5.05 ± .75log10 respectively. From surveyed 25 butcher shops, none of them had refrigerator and cleaned the butcher shop surfaces using sanitizers and disinfectants. About 67.5% of butchers wore white coat always at work and 52.5% butcher men had no head cover and the rest wore sometimes. None of butcher shops had separate cashier and only 42.5% of butchers had valid health certificate and follow medical checkup at six months interval. There was no set time for cleaning frequency in all butcher shops. Majority of butcher shops surfaces and workers protective clothes were found to be poor. The result indicated that, butchers activities and all meat contact surfaces might have served as sources of contamination. Hence, rigorous management practice and good hygienic practices should be introduced in order to heighten the overall safety and hygienic quality of meat. VL - 7 IS - 3 ER -
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